Chipotle Sauce

1. 1

   Discard stems from chiles and remove seeds.

2. 2

   Rinse chiles under cold running water.

3. 3

   Bring chiles with water to a simmer in a nonreactive 1 1/2-quart saucepan.

4. 4

   Add onion, garlic, and a pinch of salt, then simmer, uncovered, stirring occasionally (add more water if necessary to cover chiles), until softened, about 30 minutes.

5. 5

   While chiles are cooking, finely grind cumin seeds with a mortar and pestle or in an electric coffee/spice grinder.

6. 6

   Transfer chiles and vegetables with a slotted spoon to a blender and puree with cumin and cup chile water (save remaining chile water) until smooth.

7. 7

   (Sauce should be thick but not stiff; add more chile water, 1 tablespoon at a time, if necessary.)

8. 8

   Season with salt.

No additional tips available.